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Lemon Chicken Ramen Soup

Lemon Chicken Ramen Soup


  • 1 Tablespoon olive oil
  • 1 leek, chopped
  • 2 cloves garlic, minced
  • 1 ½ Pound boneless skinless chicken breast, cut into strips
  • 6 Cups chicken stock
  • Salt and pepper to taste
  • 2 packages instant ramen noodles, without spice packet
  • 1 lemon, cut into quarters
  • 1 soft boiled egg (optional)
  • 1 scallion, chopped for garnish (optional)


Heat olive oil in a large pot over medium-high heat. Add leek and garlic and cook, stirring occasionally, for one to two minutes or until soft and fragrant.

Add chicken breast and cook until fully almost fully cooked, about four to five minutes.

Add chicken stock, season with salt and pepper, and bring soup to a boil. Lower heat and simmer soup for about ten minutes, until chicken is cooked through.

Return pot to a boil and add ramen noodles. Cook until firm, about three minutes. Remove from heat and squeeze juice from lemon into soup, avoiding seeds.

Divide soup between four bowls. Garnish with scallions and soft boiled egg and serve.

Nutritional Facts


Calories Per Serving566

Folate equivalent (total)116µg29%

Riboflavin (B2)0.7mg42.6%

Lemon, Chicken and Farro Soup

This lemon, chicken, and farro soup is hearty and wholesome!

January is unofficial soup month at our house, because it’s all I want on cold chilly nights. I admit I can be a bit boring when it comes to making soups, and I usually stick to a few staples like chili or chicken noodle. This lemon, chicken and farro soup is a fun spin I put on my typical chicken noodle soup, and I’ve completely fallen in love with it! I swapped the noodles for farro, added some brightness with a little lemon, and left the rest as is.

This chicken soup is so filling, hearty, and delicious, and an awesome healthy option when you need a bowl of something cozy.

How to make the easiest homemade ramen soup

My recipe for homemade ramen soup couldn’t be any easier! It calls for just 10 ingredients, none of which will require a trip to an Asian market. You can find everything at your neighborhood grocery store if it isn’t already in your pantry or fridge. And the whole thing from beginning to end takes just 15 minutes. Yep, you read that right! You can’t even get takeout that fast.

Quick ramen broth

Authentic ramen broth is a labor of love, with bones and other ingredients cooked down for hours and hours. My quick broth uses chicken stock as a jumping off point, and then I’ve added fresh ginger, garlic, mushrooms, soy sauce, and sesame oil. Again, this is anything but authentic. But it’s delicious! And it works great for this easy 15-minute ramen soup.

Instant Ramen noodles

For the noodles in this soup I simply used a few packages of instant ramen— yes, the same stuff we all lived off of in college! Discard the flavor packet, you’ll just need the noodles. You can of course use fresh ramen noodles if you’re lucky enough to find them.

Variations and additions

I love the ease of adding cooked shredded chicken— from either a rotisserie chicken or from a stash of cooked chicken I have in the freezer for just for recipes like this— into the ramen before serving, but it’s not the only meat option. Pork belly is always a great choice, but it will take more time. If you’d like to give it a try, this recipe looks like a great one.

If you’d like to make this ramen vegetarian, simply leave out the chicken and use vegetable stock in the broth. Whether you’re making it vegetarian or not, a halved boiled egg is a great addition. See my tip on how to make perfect hard-boiled eggs.

Want to bulk up your ramen with more vegetables? Brussels sprouts, broccoli, bok choy, and kale are a few options, but feel free to add whatever you’d like. You can either sauté the veggies with the mushrooms at the beginning of the recipe, or roast in the oven and add at the end.

Also, If you’re looking for an authentic homemade ramen recipe, this one from Bon Appetit is one I would try.


Liberally coat a large pot with olive oil spray and warm over medium heat. Add the onion, carrot, salt and black pepper and cook, stirring occasionally, for 7-9 minutes, until the veggies are softened. Add the garlic and lemon zest and cook for another minute. Stir often to prevent the garlic from burning.

Next, add the chicken broth to the pot, increase the heat to high and bring the soup to a boil. Add the orzo, reduce the heat to a simmer and continue to cook, stirring occasionally to prevent the orzo from sticking to the bottom of the pot, for about 6 minutes or until the orzo reaches al dente. Meanwhile, make the arrowroot slurry by adding the arrowroot flour and lemon juice to a small bowl and whisking until smooth. Set aside until ready to use.

Once the orzo is cooked, add the shredded chicken and arrowroot-lemon juice slurry to the pot and mix everything together. Simmer for 10-15 minutes to allow the soup to thicken. Add additional salt and pepper, to taste, and fresh dill, if desired. Serve hot.

Recipe Summary

  • 8 cups chicken broth
  • ½ cup fresh lemon juice
  • ½ cup shredded carrots
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 6 tablespoons chicken soup base
  • ¼ teaspoon ground white pepper
  • ¼ cup margarine
  • ¼ cup all-purpose flour
  • 1 cup cooked white rice
  • 1 cup diced, cooked chicken meat
  • 16 slices lemon
  • 8 egg yolks

In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.

Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.

Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

50 ramen noodle recipes to meet your every craving

Your to-do list is a mile long. You have a sink full of dishes, a midterm paper to write and you&rsquore probably due for a shower. It&rsquos practically killing you to get up off the couch and you have a million things to do, but you&rsquore hungry and looking for a quick fix. These recipes are for you:

A little enhancement on a pack of ramen can transform it into an entirely new flavor profile. Mix in whatever you have on hand to achieve your level of spiciness: Hot sauce, red pepper flakes, curry powder, white pepper&mdashit&rsquos all fair game!

Did you know that you can eat ramen uncooked? Break apart a pack for a crunchy snack. If you place the block of ramen noodles into a closed bag, pour some of the seasoning powder in for a burst of flavor, or try dipping the crunchy noodles in salsas, chip dips and dressings. It really doesn&rsquot get any easier than this.

You&rsquoll enjoy munching away on this simple, tasty melding of two worlds: Deli meat, your choice of cheese and any type of instant ramen. Simple sandwiches are always a go-to for easy meals, but this one gives your tried and true standby a ramen-inspired twist. It can also save the day if you&rsquore running low on bread.

This one&rsquos so simple you&rsquoll be surprised you didn&rsquot think of it first! Two slices of melty American cheese are all you need to add to your pack of ramen for a delicious and fast bowl of mac and cheese.

Prepare a pack of ramen without the flavoring packet and pour some of your favorite premade pasta sauce (marinara, alfredo, etc.) on top. Voila&mdashyou have yourself a plateful of ramen spaghetti in three minutes&mdashthough you may need a little more time if you plan on adding meatballs.

This simple recipe combines two pantry staples into one easy and delicious pairing. Simply replace the ramen flavoring with two packets of Rice-a-Roni cheddar broccoli powder mix and enjoy the unexpectedly delicious flavor medley. Throw in some steamed broccoli to pack in more nutritional punch.

Diverge from the typical ramen recipe by preparing the noodles with milk and butter. You&rsquoll end up with a creamy, flavorful sauce to transform the dish in a simple way.

A little lemon garlic seasoning can transform a typical ramen dish into a much more delicious one. Simply boil the ramen noodles with the seasoning and add garlic and green onion if available.

Crack an egg into your ramen as it boils to add texture to your dish and an added dose of protein. Does it get any easier than that?

This one is as delicious as it is similar to the ramen stracciatella above. Instead of mixing an egg into your noodles, crack the egg into a ladle and submerge it in the water to poach it. This recipe is simple, tasty and you only need one pot to make it!

If you have a jar of peanut butter sitting around (and let&rsquos be honest&mdasheven the barest of cupboards often do) you can make yourself a Pad Thai inspired bowl of ramen. All you need is a spoonful of peanut butter to transform your ramen packet.

This recipe will leave you dreaming of white sand beaches and turquoise waters&mdashand it&rsquos super easy. By just adding pineapple to a packet of pork flavored ramen you can get a tasty dish reminiscent of Hawaiian ham.

Curry powder, cumin and red pepper flakes pack a punch in this quick and deliciously simple recipe that will wake up your taste buds.

Get your protein fix with this tried and true ramen recipe favorite. Simply add a packet of tuna and American cheese to cooked and drained ramen noodles of any flavor.

Brown a pack of ramen on the stovetop and mix with handfuls of nuts, seeds and dried fruits. It&rsquos simple, tasty and the perfect snack to take with you on the go.

Eaten separately, they&rsquore just okay, but together these two pantry staples mix up into a delicious dinner. Simply combine a drained pack of ramen noodles with a can of condensed tomato soup.

Slice up some deli ham you have sitting in the fridge and throw a cup of shredded cheese in with your ramen for a melty, delicious dinner in less than five minutes.

Whip up the easiest of ramen-chili infusions by simply making ramen noodles according to the package directions, draining the noodles and adding a can of chili. It&rsquos the perfect marriage of two comfort foods.

You&rsquore not crazy pinched for time but hey&mdashwho wants to spend all night making dinner, anyway? These ramen recipes are a step above the bare minimum and are as appetizing as they are easy.

This simple ramen recipe packs in an astounding amount of protein for how easy it is. Line the bottom of a soup bowl with spinach and crack an egg into the hot ramen broth. Watch the egg cook before your eyes and add hot sauce to flavor.

If you&rsquore stocked with bacon and eggs, plus a few simple seasonings, this deceptively delicious but simple dish will be yours to enjoy before you know it.

Yes, this versatile food can even be eaten in breakfast dishes. For the perfect twist on scrambled eggs, this recipe calls for bacon, eggs and cheese&mdashplus whatever seasoning your heart desires.

For those with busy mornings, a breakfast burrito with a ramen base is the perfect solution. Simply by cooking a package of ramen with an egg, adding cheese and wrapping in a tortilla can make for a fast and filling start to your day. Just remember to drain your noodles well&mdashtortilla integrity is key.

Yum! Butter, garlic, parsley and parmesan are all you need to transform a packet of instant ramen noodles into an indulgent dish.

Cooked hot dogs, a can of chili and shredded cheese are all you need to transform a packet of ramen into an unexpectedly delicious and easy dinner.

Ramen, your favorite vegetables and eggs are all you need to make this simple and filling stir fry. Meats can be added for protein and the entire dish is customizable to your favorite foods.

No bread? No problem. Try this delish twist on the classic grilled cheese sandwich. In lieu of bread, fry up some ramen noodles for a crunchy twist. Adding bacon and Sriracha can round out the flavor profile.

Get a serving of vegetables and protein with this ramen recipe. Simply chop up broccoli and Spam and add to your ramen noodles as they boil. Add some sauce if you&rsquore looking to add more flavor.

Get big Tex-Mex flavor in this simple dish. All you need is a pack of beef flavored ramen, chili powder and ground beef. You can also top the dish with sour cream, shredded cheese, lettuce, avocado or whatever other taco toppings you prefer.

You&rsquore one can of soup, one pack of ramen and some shredded chicken away from a delicious dinner with this recipe. All you have to do is add cooked ramen noodles and chicken to cream of mushroom soup.

This recipe is so good, even former convicts can&rsquot help indulging in their old favorite from behind bars. All you need is a pack of ramen, potato chips and your choice of protein. Add some hot sauce for a little kick.

Anyone with a sweet tooth knows that they&rsquoll do just about anything for a chocolate fixing! The next time one strikes, all you will need for this rich and chocolatey dessert is brown sugar, vanilla, whipped cream and a pack of ramen noodles.

Fry up a pack of ramen noodles and combine them with a Jell-O mix. The only difficult part is waiting for the Jell-O to set before you devour the entire bowl!

Fried ramen noodles give an unexpected but complimentary crunch to this simple dessert recipe. All you need are dessert cupcakes, maraschino cherries, chocolate sauce and a banana to make this optimal ramen dessert.

You don&rsquot need rice cereal to make tasty marshmallow treats. Simply substitute them for crushed, uncooked ramen for a twist on the classic dessert.

Well la-de-da! Is it spring break? Because you&rsquove got a bit more time on your hands and you&rsquore feeling more adventurous than taking on your run-of-the-mill ramen noodle recipe. You&rsquore ready to get your hands dirty in the kitchen and appreciate the finer things in life: ramen style. Lucky for you, these recipes are as delectable as they are Instagram-worthy.

Step up your standard sick food fare with this delicious chicken noodle soup ramen recipe packed with vegetables, protein and seasonings. It&rsquos the perfect dinner for a cold night.

Shredded chicken, bacon crumbles, croutons and Caesar salad dressing have never tasted so good together. Just add the ingredients to your cooked ramen and you have a delicious twist on the classic salad.

Treat yourself with a ramen-inspired twist on the classic state fair favorite: Kettle corn. This recipe will satisfy both your salty and sweet cravings.

When life gets hectic and your schedule is packed, bring this portable ramen recipe on-the-go with you to eat ramen wherever you want. Just pack your cooked noodles into a mason jar, along with vegetables and seasoning to taste.

Your ramen noodle pack will take on an international flare with this tasty recipe. When baked with a few simple vegetables, they transform into a deliciously crispy and cheesy dish.

Whether this serves as your afternoon snack or an enticing appetizer, these little ramen scallion pancakes will dish up plenty of flavor in a crunchy, easy-to-fry dish.

Crispy breaded chicken rests on a bed of ramen noodles and marinara sauce in this enticing recipe. You&rsquoll need chicken, bread crumbs, cheese and spaghetti sauce to transform your pack of ramen.

Uncooked ramen noodles added to a salad is an easy way to amp up a healthy dish with an unexpected crunch. You&rsquoll love the juxtaposition of flavors with the sweet mandarin oranges.

This delicious pesto ramen dish will leave you seeing green. If you have a few simple seasonings on hand and access to a food processor, this dish will wow your taste buds.

Give this summer standby a deliciously crunchy twist that will hold up in the heat and serve as the ultimate side dish to any picnic, grill-out or family gathering.

Make your favorite Chinese food right at home with this easy ramen recipe. Simply add the noodles to chopped onions, green peppers, carrots, soy sauce and chopped chicken.

Worlds collide in a tasty way when you use ramen as your pizza crust. Just add sauce, cheese and whatever pizza toppings your heart desires.

Take your ramen to the next step by tossing frozen veggies and shrimp into the mix. Soy sauce, garlic powder and ginger will trick your taste buds in this simple and delicious dinner.

Give your ramen pack an upgrade in this sophisticated take on the classic dish. Fry up chicken, tofu and a green pepper, scramble an egg and add the ingredients to your bowl of ramen. Top with baby bok choy.

Indulge in a decadent dinner that&rsquos as visually interesting as it is delicious. Cook your ramen, then fry it into flat patties. Pile on hamburger and whatever toppings you prefer for a dish that&rsquos sure to make your friends drool with envy.

Ramen noodles update the beloved burrito in this quirky recipe. Rather than using rice, burritos are filled with fried ramen noodles, plus whatever burrito fillings you like. Add avocado, beans, corn, shredded meat, cheese and whatever spices you want to customize this dish.

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Scan the menu of just about any Greek restaurant in the U.S. and you will see avgolemono listed prominently in the soup and salad section. A thick, velvety concoction of chicken broth, rice or orzo, egg, and lemon, avgolemono soup is firmly fixed in most Americans&rsquo minds as an iconic Greek dish.

Yet the origin of this soup is not Greek at all, but rather Iberian &mdash and Jewish. You can trace a line directly from agristada, an egg-and-lemon sauce that Claudia Roden calls the &ldquocornerstone of Sephardic cooking&rdquo to Greek avgolemono. What&rsquos more, the Sephardic version of this soup, known as sopa de huevos y limon (egg and lemon soup), is the traditional way to break the Yom Kippur fast for Jews from Turkey, the Greek port city of Thessaloniki (known as Salonika in Ladino), and the Balkan states.

Like so much in Jewish cuisine, agristada sauce grew out of necessity, specifically the strictures of kosher dietary laws. Prohibited from using dairy in sauces that would accompany meat dishes, Sephardic cooks in Spain &mdash hundreds of years ago &mdash developed a tart sauce that relied on tempered eggs as a thickening agent.

In the Middle Ages, before citrus was widely cultivated in Europe, verjus &mdash a highly acidic liquid made from pressing unripe grapes &mdash was used to give the sauce its sour flavor. But after the 10th century, when lemons became a popular crop around the Mediterranean, inspired in part by Jewish famers who were cultivating etrogs for Sukkot, lemon juice replaced verjus as the standard souring agent for agristada.

When the Iberian Jews were expelled from Spain during the Inquisition, they brought agristada with them as they traveled to destinations in the Ottoman Empire &mdash modern-day Turkey, the Balkan states, and Greece.

Ottoman diners already had a penchant for sour flavors: Sour plums, pomegranates, and bitter oranges were all common ingredients in 15th century Ottoman cuisine and an early Ottoman cookbook from the same period had a whole chapter on sour foods. So it is not surprising that agristada, with its lemony bite, became part of the larger Greek and Turkish cuisine.

Over the centuries, agristada sauce morphed into avgolemono.

Avgolemono sauce is practically omnipresent in Greek cuisine, where it&rsquos served alongside dolma and vegetables such as artichokes, as well as an accompaniment to fish and meat dishes. The sauce is also used to thicken soups and stews made with broth, many of which contain rice, orzo, or other grains &mdash it gives the fragile emulsion added stability &mdash and meat. In the U.S., we really only know avgolemono as a chicken soup, but in Greece it is actually a whole category of soups thickened with an emulsion of egg, lemon, and broth.

Greece is not the only country where agristada sauce lived on. The Sephardic Jews who settled in Italy adapted the egg-lemon sauce to include local ingredients, such as garlic and sometimes anchovies, calling it bagna brusca or brodo brusco. In Turkey, an indistinguishable egg-lemon sauce, which is also used to thicken soups, is known as terbiye. Agristada is even still found Spain, where it is known as salsa blanca (white sauce) or huevo y limón (egg and lemon) and served alongside fried fish or artichokes in lieu of mayonnaise.

The smooth, velvety avgolemono is thought to be gentle on the stomach, making it suitable for ending a day-long fast. But there&rsquos no need to wait until sundown on Yom Kippur to make it at home. It makes for an easy weeknight dinner, as it comes together quickly using leftover or supermarket rotisserie chicken.


If you have other ideas for this Lemon Chicken Soup, make them a reality! I am all for the customization of my recipes for your needs. Here are a few ideas:

  • Grain: if you don’t have quinoa on hand, feel free to use long grain brown rice or whole-wheat pasta. Even orzo would work well!
  • Veggies: feel free to switch out the veggies for what you have on hand. Zucchini, peas, broccoli, and cauliflower all sound delicious.
  • Vegetarian: if you are looking for a meatless option, leave out the chicken and switch out the chicken stock for veggie broth.

This is an important step. If you pour the eggs directly into the soup, you will end up with stringy bits of scrambled eggs. (Think of when you add an egg to ramen noodles.) For this recipe, we want the eggs to make the soup creamy.

To make sure they don't scramble, we want to warm them up before adding them to the soup. To do that, you'll want to SLOWLY pour about a cup of the hot soup into the whisked eggs while whisking at the same time. Sometimes I'm extra cautious and add 2 cups of hot soup, but that's probably overdoing it.

Once the eggs are nice and warm you can pour them into the soup without worrying about them scrambling.

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Watch the video: LEMON CHICKEN - paniertes knuspriges Zitronen-Hühnchen mit soße chinesisch